Tuna Salad

Ingredients 

• 1 cup canned tuna 
• 4 white bread slices
• 6 garlic cloves
• 1 teaspoon tablespoons olive oil
• 10-12 cherry tomatoes
• 5-6 iceberg lettuce leaves
• 5-6 rocket leaves
• 5-6 black olives, pitted
• 5-6 green olives, pitted
• 4-5 capers
• Salt to taste
• Crushed black peppercorns to taste
• 1 teaspoon paprika powder
• 1 1/2 teaspoon honey
• Juice of ½ lemon
• 2-3 sprigs of fresh parsley
• Lemon wedges for serving

Method

1. Toast bread slices lightly. Slice garlic thinly reserving one.
2. Heat 1 teaspoon olive oil in a non-stick pan. Add sliced garlic and fry till light brown. Transfer the fried garlic in a bowl and set aside. Reserve the oil.
3. To make the salad, halve cherry tomatoes and place in another bowl. Tear lettuce and rocket leaves and add.
4. Reheat the reserved garlic oil and add the tuna, stir and sauté for a minute. Switch off heat and let it cool.
5. Quarter black and green olives and add to the salad. Halve capers and add.
6. To make the dressing, combine olive oil, salt, crushed peppercorns, paprika powder, honey and lemon juice. Mix well.
7. Rub the toasted bread slices with the reserved garlic and cut into small pieces to get croutons. Add the croutons to the salad.
8. Add sautéed tuna to the salad alongwith salt and crushed peppercorns and toss well.
9. Add the dressing and toss well. Add fried garlic and torn parsley and toss again.
10. Serve garnished with lemon wedges.